Two Ingredient "Bagels" #Recipe @PegCochran

As I've mentioned in my previous posts, I've been doing Weight Watchers for awhile now. (Down 

13 lbs.!)  I've found it fairly easy to adapt many regular recipes to be lower in "points" -- use less oil or butter, sub ground turkey for ground beef, etc. One recipe I did get from WW (although it's available on a lot of cooking sites) is the two ingredient dough.  Most people use it to make bagels, but you can also make pizza crust and other things with it.  They don't taste *exactly* like bagels but are tasty enough that my hubby eats two at a time and I've taken to doubling the recipe when I make them.  I got "Everything Bagel Seasoning" at Trader Joe's to top them with (I gather it might also be available at Walmart) although you can top them with anything you want--sesame seeds, poppy seeds, cinnamon and sugar, etc.  

The recipe calls for one cup of flour per one cup of Greek yogurt.  I've found that the dough is very sticky if you use a full cup of yogurt and I've taken to reducing it to 3/4 cup.  It mixes most easily in a stand mixer, but you can mix it by hand as well. 

* These are 3 WW Freestyle points

Bagels:

¾ to 1 cup self-rising flour
1 cup fat free Greek yogurt
1 egg
Seasoning of your choice

To make self-rising flour:

Sift together 1 cup flour per 1 ½ teaspoons baking powder and ½ teaspoon salt.

Combine self-rising flour and yogurt and mix into dough.  Knead on floured board or counter until dough is well combined.   

Pat into a circle and divide into four pieces.  *Note I doubled the recipe to make eight bagels.

Form each piece into one bagel:  roll into a ball and make a hole in the center with your thumb. Gradually enlarge hole until voila! You have a 

bagel.

 

Brush with beaten egg and sprinkle with seasonings of your choice.   

Bake in a 350 degree oven on a parchment lined cookie sheet.  Timing varies but check bagels after 15 minutes.  They should be golden brown on top. Depending on your oven and the size of your bagels, they may need five to ten minutes more.

 

We enjoyed them toasted and topped with smoked salmon and cream cheese!  

  

AMAZON

BARNES & NOBLE

An intrepid 1930s Manhattan socialite uncovers deadly secrets during an assignment to the Hamptons in this riveting historical cozy mystery for readers of Victoria Thompson, Anne Perry, and Rhys Bowen.

Westhampton, 1938. To the dismay of her well-to-do family, Elizabeth “Biz” Adams is quickly establishing herself as a seasoned photographer over at the Daily Trumpet. Growing more confident in her decision to pursue a career, Elizabeth is thrilled when she and her reporter sidekick, Ralph Kaminsky, are sent to Long Island to cover the story of a young maid found dead in one of the glamourous summer homes in the devastating aftermath of the Great New England Hurricane—also known as the Long Island Express.

At first it’s assumed that the young woman was caught in the terrible storm, but when a suspicious wound is found on the side of her head, the police suspect murder. The maid’s death becomes even more tragic when it’s discovered she was pregnant, and with Elizabeth and Kaminsky at the scene of the crime, the Daily Trumpet scoops all the other papers in town.

The young woman’s boyfriend emerges as the likeliest suspect. But as Elizabeth follows the story, she begins to wonder whether someone in the household of the maid’s employers might be responsible—someone who’ll stop at nothing to keep the truth about the baby’s paternity hidden.